1. Preheat oven to 400 degrees. Prepare a 12-count muffin tin.2. Put the dry ingredients, from flour to salt, in a bowl and whisk together. Set aside.3. In a large mixing bowl, beat eggs. Add sugar and oil, mixing until combined. Then mix in the pumpkin and water. Add the flour mixture to the wet ingredients; beat just until moistened. Mix in the chocolate chips.4. Fill the muffin cups. Bake for about 20 minutes, or until it passes the toothpick test.

A typical can of pumpkin holds about one and a half cups of pumpkin puree. So I found a recipe that uses up the rest of the can of pumpkin. However, it only makes about 2 cups. That was not enough for the whole family. So you can either make this after the kids go to bed, or double the recipe to share with everyone. Of course, it's so yummy that you can double the recipe, pour it in a graham cracker crust, and chill in the freezer for a frozen pumpkin pie. Mmm . . . frozen pumpkin pie.

3 comments:

that does sound yummy. Also good, and along the same lines, are pumpkin-chocolate chip cookies. mmm.

When the air gets chilly I also like to have other squashes (ie acorn squash with an apple-pear-raisin filling) and sweet potatoes (sweet potato souffle or baked sweet potatoes with onions, apples, and lipton onion soup mix). mmmmmmmm.

here's an amazing pumpkin dessert we had at relief society. it's like pumpkin pie filling on the bottom with a buttery, nutty crust on top. also really good with pecans. http://allrecipes.com/Recipe/Pumpkin-Pie-Cake/Detail.aspx?prop31=5